Q. It requires ______ pound(s) of milk to produce one pound of butter.

View solution

Q. It requires ________ pound(s) of milk to produce one gallon of gourmet ice cream.

View solution

Q. To prevent milk fat from separating itself from the fluid portion of the milk is?

View solution

Q. Fat globules in raw milk average about ____________________in diameter.

View solution

Q. Evaporated milk has been preheated to stabilize the protein, followed by the removal of?

View solution

Q. Condensed milk on the grocery shelf may have ________added.

View solution

Q. The major difference between Evaporated and Condensed milk is?

View solution

Q. Dry milk must have less than _________ % moisture by weight.

View solution

Q. Dry milk can be stored for long periods of time?

View solution

Q. “Cultured” in front of the name of a milk product indicates?

View solution

Q. A “acidified” label on a milk product indicates that the product was produced by?

View solution

Q. Cottage cheese from the grocery shelf must contain no less than?

View solution

Q. Low fat cottage cheese must contain a maximum of?

View solution

Q. Curd is the _______________during the cheese making process.

View solution

Q. Butter is made from the milk and/or cream and must contain a minimum of?

View solution

Q. Cottage cheese is a soft, unripened cheese with approximately _____________ moisture content.

View solution

Q. Parmesan and/or Romano cheese are very hard grated/shaken cheese with __________ moisture content.

View solution

Q. Rennet is used in many milk products to produce a thicker bodied product. Natural rennet comes from?

View solution

Q. Cultured sour cream is required by Federal standards to have a minimum of ___________

View solution

Q. Sour Cream frequently develops a bitter flavor due to continued bacterial proteolytic enzyme activity when stored for more than?

View solution